Today I am treating you to one of Puerto Rico’s favorite desserts. Children love it because once molded it trembles-jiggles (temblar means to tremble and this is how it got its name). I love it because it’s easy, sweet and delicioso.
It reminds me of my childhood when our nanny would make it for us and she would let me sit in a corner making sure I scraped the pot clean of all leftover pudding. Sweet memories. I still scrape the pot…old habits never die.
4 cups of coconut milk
1/2 cup sugar
1/2 cup corn starch
1 stick cinnamon
1/4 teaspoon salt
garnish: ground cinnamon, cinnamon stick, toasted coconut
In a sauce pan mix dry ingredients and cinnamon stick. Over medium heat whisk the milk making sure scraping sides to have a smooth texture. Continue to cook using your whisk until thick. Pour into molds or a bunt pan. Place in refrigerator and let set for at least and hour or more depending on the mold you use.
Serve and garnish.
GRACIAS POR SU VISITA!
(thanks you for your visit!)
Joan-Foodalogue cannot comment on my blog…have no idea why..but this is what she wanted to post:
Shake, rattle and roll. This looks delicious and it’s plated so prettily.
Mita,thank you so much for sharing such delights with us all!
I’ve never had this dessert, looks so easy to make. I’m adiccted to anything coconut these days. Yum!
I would scrape the pot clean too Norma!
OMG…looks delicious! My hubby would love this…he loves all things coconut!
Wow, tropical as it gets. Looks so good and so soothing. My husband grew up eating this in San Turce.
Nice. Easy too. I can see why it would stir up pleasant childhood memories.
Qué rico…!!! My mother used to prepare for us “mazamorra de maicena” it’s like this but prepared with regular milk. Never tried with coconut milk, it’s must be delicious. I will try this at home
They also call it “manjar blanco” in other countries…..
This looks really good, I’m saving this recipe. When I was living in Hawaii, they made a coconut pudding that I loved and never got the recipe. So this will replace that on.
Thank you for visit!
David Rodriguez email@example.com
8:50 PM (10 hours ago)
That tembleque looks delicious !!
This looks fantastic. What a beautiful presentation so colorful.
Tembleque sounds like Colombian Natilla, Norma! It looks creamy and delicious!
This sounds wonderful. I have a recipe for this but I like yours better than mine. Have a wonderful day. Blessings…Mary
The pudding must be very tasty!
Have a great weekend!
Hi Norma! Love the name. No doubt kids and adults go crazy for this sweet treat. Your plating is fabulous. The colors are terrific!
Your food photography just keeps getting better and better, Norma! I absolutely love the flavor of coconut, so I bet this tembleque would be stellar. It sounds easy to make too. I’ll save it for when the warmer weather rolls around again in these parts.
I want to scrape the pot! This coconut pudding sounds delectable Norma!
I grew up on puddings a bit like this – it looks amazing, Norma! Hope you’re well.. xx
What a delightful pudding! Really lovely.
OMG that’s a fantastic desert. I love the serving idea!
your coconut pudding looks delicious, I’m sure both children and adults just love it! Very pretty photos;-)
What a fun dessert. I’ve been craving everything coconut and these are on my list to try!
Oh Norma, what a coincidence. I am just writing a post about our time together and I absolutely loved this dessert! Looking forward to coming back to taste some more!
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Hola Norma! I’ve just discovered your Bolg via Kitchen Butterfly, her remarks about you were so amazing I had to see for myself 😉 I’m sure she’s not exaggerating. Tembleque looks gorgeous, (I’m not really sure if I should be writing in English or Spanish) but the question is ¿cómo se desmolda? ¿Igual que una gelatina? Gracias!!!!
Thanks for visit. Just run a knife around mold. On the road now going back home
Eres una reina! Your tembleque looks royal!
This sounds so good. Plus it looks so smooth and velvetty. I love all these ingredients combined so I know it tastes heavenly.
Love this easy dessert which must be really delicious with coconut milk. We have a similar dessert in Cyprus called mahalebi but we make it with ordinary milk.
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Oh, I want to give a try to these dessert. Heard so much about it!
I wanted to know when you mix the dry ingredients do you mix them with the coconut milk when you first start to whisk the coconut milk or when it starts to get thick? Please reply soon. I really want to make this christmas day(: thank you!
You mix dry ingredients and gradually add to milk and whisk
Thank you so much! it was a great success! and dissappeard in minutes!
For the Tembleque recipe. What is the measurement for the Sugar? It’s missing
Oops…it’s 1/2 cup…I edited…thanks for picking this up…let me know how you like it. so far people have.
Thank you for stopping by!
Thank you for the recipe it’s delicious. I grew up eating tembleque and this recipe is my favorite. I have used this recipe numerous times and everyone always raves about it. The texture is perfect unlike many of those found in bakeries. My uncle a chef makes tembleque and I think your recipe is better. Thanks again. Oh and for those of you using this recipe I think the best corn starch to use is Maizena it comes in a yellow box. If you can’t find it at your local supermarket you will at any Spanish grocery store or make sure the cornstart you buy is very fine.
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